Preheat your oven to 180°C (350°F) and line an 8 x 8-inch baking pan with parchment paper to prevent sticking. In a large mixing bowl, combine the coconut flour, 3 tablespoons of keto maple syrup, and 1/3 cup of coconut oil or unsalted butter. Mix the ingredients together until the mixture is crumbly but holds together when pressed. Transfer the mixture to the prepared pan and press it evenly into the bottom to form the base. Bake for 10-12 minutes, or until the shortbread is just turning golden brown.

While the shortbread base is baking, start preparing the pecan topping. In a small saucepan set over medium heat, add 5 tablespoons of keto maple syrup, 2/3 cup of allulose sweetener, 1/2 cup of coconut oil, and 1/4 teaspoon of salt. Stir the mixture until the allulose dissolves and the mixture becomes smooth and starts to bubble. Next, add the pecan halves and stir well to coat them evenly in the caramel. Continue to cook for 1 minute, then remove from the heat. Personally, I like to toast the pecans for a minute or two beforehand for extra flavor if I have time.

Once the shortbread base has finished baking, carefully remove it from the oven. Pour the warm pecan caramel mixture from Step 2 evenly over the baked shortbread, using a spatula to make sure the nuts and caramel reach all the corners. Return the pan to the oven and bake for an additional 5 minutes, or until the topping just begins to bubble. Be careful not to overbake, as the topping can dry out if left in too long.

Take the pan out of the oven and allow the pecan pie bars to cool completely at room temperature. Once they are fully cooled, transfer the pan to the refrigerator and chill for one hour to let them firm up. After chilling, use the parchment paper to lift the bars out of the pan and slice them into squares or bars to serve. For an extra clean cut, I like to use a sharp, warm knife—run the knife under hot water and wipe it dry before each cut.